Chicken Korma
korma now means a mild, creamy meat dish, whereas the true korma originated out of the Islamic courts of the Moghuls and other Muslim rulers of India over the 10th to 16th centuries.
Ingredients
- 1*3 lb chicken ,skinned and cut into pieces
- 1/2 packet coconut cream cumin powder
- 1 teaspoon(tsp) cumin powder
- 1 teaspoon(tsp) chilli powder
- 1/2 teaspoon(tsp) turmeric
- 1 teaspoon(tsp) garam masala powder
- 50 teaspoon(tsp) ground almonds
- 1 cartoon of yoghurt
- 50 gram(g) butter
- 2 tablespoon(tbsp) oil
- 2 tablespoon(tbsp) tomato puree
- 1 large onion,grated
- 1/2 teaspoon(tsp) saffron
- 1 garlic paste
- 1 ginger paste
- 1 tablespoon(tbsp) chopped coriander leaves
- salt to taste
- lemon juice to taste
Instructions
- Halt cook the chicken with salt, garlic and ginger on very low heat and leave to one side
- Make a thick paste with cumin powder, chilli powder, turmeric and ground almonds using a little water
- Dissolve the coconut cream completely in one cup of boiling water
- Heat the butter and oil in a saucepan. Fry the grated onion until golden brown
- Mix in the almond paste and fry for a couple of minutes
- Add the garam masala and fry for a little while
- Add the tomato puree, stir well: then add the chicken stock from the cooked chicken. Cook for 3-4 minutes, stirring all the time
- Mix in the coconut cream liquid and saffron and cook for 10 minutes
- Add the chicken pieces and yoghurt and cook for a further 10 minutes
- Add the lemon juice and coriander leaves and cook for a few minutes on very low heat
- Serve with naan or rice